Breaded ahi tuna, lightly fried in oil, and served with homemade spicy dijon aioli. This appetizer is sure to impress!

panko crusted ahi tuna with aioli

If you’ve ever come across sashimi grade ahi at a local farmer’s market, you understand that we just had to indulge when we saw it! Ordering this kind of thing at a restaurant is ridiculously expensive, especially when I consider how totally easy it is to make at home. Seriously, you can make this whole recipe in 15 minutes. Then you can spend the next 15 minutes savoring each succulent piece of exquisite tuna goodness.

An aioli is a sauce that is based in egg yolks, garlic, olive oil and lemon juice. Using mayonnaise is an easy cheat to replace the egg yolks and olive oil. Aiolis go great with seafood, but can be used in a variety of other meats and vegetables. It adds a nice zip to regular old food.

  • Sashimi Grade Fish Options:

    Sashimi grade fish is the highest quality of fish, and safe to be eaten raw. Whether you love ahi tuna, or want to substitute with salmon, you must be sure to use only sashimi (or sushi) grade fish in this recipe. Tuna is highly resistant to parasites, making it one of the safest fish to consume raw. However, you can also experiment with sashimi grade salmon, yellowtail, or halibut. So long as it is sashimi grade, you can experiment with any type of fish you like!

  • Homemade Panko:

    Panko is really easy to make at home with leftover stale bread. Simply remove crusts, add chunks of stale bread to a food processor and pulse until you have coarse breadcrumbs. Spread breadcrumbs onto a baking sheet and place in an oven preheated to 300 degrees Fahrenheit for 8 minutes, or until dry, not browned. Let cool completely. 

  • Storage Instructions:

    You need to refrigerate any leftovers and will want to consume within 24 hours. Raw fish is not safe to eat after that time. 


If you like this recipe, you may be interested in these other delicious fish recipes: